- 1 Medium Onion
- 1 Carrot
- 2 sticks of Celery
- 200g Peeled, Diced Potato
- 500g of Smoked Haddock
- 1kg of Mussels
- 1 glass of White Wine
- ½ l Cream
- ½ l Full Fat Milk
- 1 pinch of Saffron Strands (optional)
- 50g Butter
- 50g Flour
Cut the carrot, celery & onion into small even dice.
Wash & pull the beards on the mussels before steaming in a large pot with white wine.
When the mussels are cooked, filter the resulting mussel juice & reserve the cooked mussels.
The mussel juice will be used like a stock in the chowder.
Meanwhile cook the diced vegetables gently in 1 tablespoon of Butter.
Make a Beurre Manie by mixing the remaining soft butter & flour.
Boil the cream, milk, mussel juice & diluted saffron, when boiling whisk in the Beurre Manie and bring back to a simmer stirring continuously.
When the mirepoix is cooked (5 mins) add the diced smoked haddock, followed by the thickened cream/mussel stock & the cooked mussels (out of the shell)
Bring the soup back to a simmer, check seasoning & serve in bowls with crusty or wholemeal bread.
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